Ingredients
16
16 servings
- •1 (15 ounce) package flour tortillas, cut into wedges
- •1 tablespoon white sugar, or as needed
- •ground cinnamon, or as needed
- •½ cup butter, melted
- •2 (8 ounce) packages cream cheese, softened
- •½ cup brown sugar
- •½ cup white sugar
- •1 teaspoon vanilla extract
- •1 (8 ounce) package toffee baking bits (such as Heath®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Spread tortilla wedges onto the prepared baking sheet.
- Mix 1 tablespoon white sugar and cinnamon together in a small bowl. Drizzle melted butter evenly over tortilla wedges; sprinkle with cinnamon-sugar mixture.
- Bake in the preheated oven until chips are crisp, about 15 minutes.
- Mix cream cheese, brown sugar, 1/2 cup white sugar, and vanilla extract together with an electric mixer until smooth; fold in toffee bits. Chill brickle dip until serving time. Serve warm chips with brickle dip.
Nutritional Facts
Per 16 servings
- Calories: 302
- Carbohydrate: 31g
- Fat: 18g
- Fiber: 1g
- Protein: 5g
- Sugar: 14g
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Tortillas
